This Mouthwatering Cornbread recipe has been in my family for decades. It’s not your typical cornbread. It walks the fine line between cornbread and cake. Incredibly buttery, light, and easy to make. This is always a crowd favorite.
Mouthwatering Cornbread
This recipe has been in my family for decades. It’s not your typical cornbread. It walks the fine line between cornbread and cake. Incredibly buttery, light, and easy to make. This is always a crowd favorite. I had friends growing up who requested I bring a piece of cornbread to school if they knew my mother had some freshly baked. Enjoy!
Ingredients
- 1 cup butter, softened 2 sticks
- 3 eggs
- 1 cup sugar
- 3 cups Bisquick or any all purpose baking mix
- 1/2 tsp baking soda
- 1/3 cup cornmeal (heaping for extra flavor)
- 1 1/2 cups milk
Instructions
- Preheat oven to 350 degrees. Grease a 9×13 pan.
- Cream together butter and sugar until light and fluffy. About 5 minutes
- Add eggs and mix until combined
- Mix in the Bisquick, baking soda, and cornmeal
- Gradually add in the milk and milk until just combined
- Pour into prepared 9×13 pan and bake for 30-40 min until lightly golden on top and a toothpick comes out clean. Enjoy!
Notes
You can half this recipe and bake in an 8″x 8″ pan. I usually use 2 eggs when halving.
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